This recipe comes from Recipes in The Mail and was submitted by Vivian Chu. If you want to subscribe click here or send a blank email to: atoz.3@add.postmastergeneral.com

Ingredients

3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak

• In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic and ginger.

• Cut flank steak across grain on a diagonal, yielding thin, 2 inch wide slices. Place slices in a 1 gallon, resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.

• Preheat an outdoor grill for high heat.

• Thread steak on skewers. Grill 3 minutes per side or to desired doneness.

Serves 3